Italian Bean and Kale Soup
- Ready In:
- 12hrs
- Ingredients:
- 7
- Yields:
-
8 bowls of soup
- Serves:
- 8
ingredients
- 16 cups chicken broth
- 3 bay leaves
- 1 teaspoon garlic, minced
- 1 cup great northern bean (dried)
- 2 kale leaves
- 9 garlic cloves, whole
- 2 cups heavy whipping cream
directions
- In a large pot, bring the chicken broth to a boil. Add the bay leaves and minced garlic and reduce heat to a medium boil. Uncovered, reduce the liquid to 8 Cups (one half original volume). This will take between 1-2 hours.
- Remove the bay leaves and take the broth off the heat. Allow the broth to cool.
- Add the dried, great northern beans to the broth, cover, and refrigerate overnight (or at least 8 hours).
- Once the beans have re-hydrated, place the beans and the broth back in the pot and bring to a low boil or simmer. Cover and cook for 45 minutes to an hour.
- Remove the stems and central stalk from the kale leaves. Finely chop the kale. Add to the simmering broth along with the whole garlic cloves and the whipping cream. Bring the liquid back to a simmer, cover, and cook for another 45 minutes.
- Serve, hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
David J Rust
Minneapolis, 0
A cooking enthusiast since a young age, I worked for several restaurants to get myself through college. After graduating with a degree in History (Ancient Civilizations), though, I ended up going to work in the Internet and Journalism worlds. During this time, I kept experimenting.
I confess I do have diagnosed depression and anxiety, so my enthusiasm for cooking has flagged in recent years. It's difficult, at times, to find energy or drive. But every now and then I'll find something new to create and upload it, here.
Thanks for following me and hanging in there during this relative slow period in my life.